Little Croustades Filled With Gravadlax And Soured Cream Recipes

LITTLE CROUSTADES FILLED WITH GRAVADLAX AND SOURED CREAM

Steps:

• Begin by placing the slices of bread on a flat surface and rolling them with a rolling pin to make them as thin as possible. Next stamp out rounds using a 2¼ inch (5.5 cm) plain cutter. Melt the butter in a small pan containing the garlic and a seasoning of salt and freshly milled black pepper. Now brush the little bread rounds on both sides with melted butter and then press them into the tins firmly. Bake them for about 15-20 minutes or until crisp and brown. Cool them on a wire rack and store them in an airtight tin for up to 2 weeks. To fill them for serving, simply pile the finely chopped gravadlax into each one and top with a little of the sauce that comes with it. Add a blob of soured cream and a dash of cayenne pepper.

QUICK LEMON GRAVADLAX

Steps:

• Place the salmon fillet on a chopping board, skin-side down, and slice at an angle with a sharp knife to make long, thin slices as you would for smoked salmon. Discard the skin.
• Using a pestle and mortar, roughly grind the coriander seeds with the sugar, 1 tsp coarse sea salt and some white pepper. Add half the lemon juice and sprinkle all over the salmon slices, ensuring they are well coated. Cover with cling film and chill for 30 mins.
• In a small bowl, mix together the oil, herbs, remaining lemon juice and the zest. Drizzle over the salmon and serve with the lemon slices, toasted rye bread and soured cream.